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One pot meals are not only convenient but they can be healthy as well. These meals will taste like you’ve slaved in the kitchen all day, just without all the fuss.

MEDITERRANEAN ONE-DISH MEAL

INGREDIENTS

3/4 pound Italian turkey sausage links, cut into 1-inch pieces

1 medium onion, chopped

2 garlic cloves, minced

1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained

1/4 cup Greek olives

1 teaspoon dried oregano

1/2 cup quinoa, rinsed

3 cups fresh baby spinach

1/2 cup crumbled feta cheese

DIRECTIONS

In a large nonstick saucepan coated with cooking spray, cook sausage and onion over medium heat until sausage is browned and onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives and oregano; bring to a boil.

Stir in quinoa. Top with spinach. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Sprinkle with cheese. Yield: 4 servings.

DIRECTIONS

Place turkey in a 13×9-in. baking dish coated with cooking spray; drizzle with half of the soy sauce mixture. Bake, uncovered, 25-30 minutes or until a thermometer reads 165°.

Meanwhile, add cornstarch and the remaining brown sugar and soy sauce to the remaining mixture in saucepan; stir until smooth. Stir in broth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut turkey into slices; serve with sauce. Yield: 4 servings.

DIRECTIONS

Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper.

Roast 35-40 minutes or until a thermometer inserted in chicken reads 170° and vegetables are tender. Yield: 8 servings.

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TNT’s comprehensive approach addresses the entire individual and their needs. We start with an extensive interview, evaluation and assessment. This is followed by a custom-built nutrition plan and exercise guidelines ensuring it fits both their lifestyle and dietary objectives.